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Intestinal stability of ovalbumin in the presence of polysaccharides

AutorJiménez Saiz, Rodrigo ; López-Expósito, Iván ; Molina, Elena ; López-Fandiño, Rosina
Fecha de publicación2012
Citación1st ICFD (2012)
Resumen[Background] : Egg proteins are ubiquitous in many foods because of their high nutritional value and functional properties, but egg is an important source of allergens, which are mainly focused in the albumen, the ovalbumin being the most abundant and ovomucoid being the immunodominant. On the other hand, polysaccharides such as pectin, gum arabic and xylan are functional biopolymers commonly used in the food industry. The behavior of the egg allergens and polysaccharides within the food matrix may affect its stability in the intestine and therefore modify its ability of triggering an immune response. [Aim]: Study the gastrointestinal stability of ovalbumin and ovomucoid in the presence of pectin, gum arabic and xylan as well as the allergenicity of the digests. [Methods]: Solutions of ovalbumin or ovomucoid and polysaccharides (pectin, gum arabic or xylan) in NaCl 0.1M at pH 3 were mixed (1:1, w/w) and incubated overnight. The blended solutions were in vitro digested by using a model that mimics physiological conditions. Gastric and duodenal digests were analyzed by SEC and RP-HPLC. Also, the specific human-lgE binding capacity of the duodenal digests was assessed by inhibition ELlSA by using sera from egg-sensitized patients. [Results]: Both proteins in the presence of pectin, gum arabic and xylan were less digested at gastric and duodenal level than the native forms. SEC analyses suggested that digestion products from ovalbumin and ovomucoid could have interacted with the polysaccharides. The duodenal digests of the ovalbumin and ovomucoid blended with polysaccharides retained more IgE-binding than the duodenal digest of the native proteins. [Conclusion]: The interaction of ovalbumin and ovomucoid to pectin, gum Arabic and xylan hampered gastroduodenal digestion of ovalbumin and ovomucoid resulting in a higher in vitro allergencity of the digests.
DescripciónResumen del póster presentado al 1st International Conference on Food Digestion celebrado en Cesena (Italia) del 19 al 21 de marzo de 2012.
URIhttp://hdl.handle.net/10261/114588
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